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In 2011, Danish chef Bo Bech broke away from the world of fine-dining and stopped chasing Michelin stars in order to open his own unique, personal restaurant in the heart of Copenhagen. GEIST, the buzzy 100 seat eatery, is now considered one of the city's culinary treasures. Despite its size, GEIST has provided a haven for Bech to perfect his culinary craft and allowed him the freedom to develop a number of new talents beyond the confines of the kitchen.
Seven years in the making, his new book In My Blood is a reaction to his time as executive chef at GEIST - and it provides an outlet for Bech to document, chronicle and reflect on what they have created at the restaurant. In the same way he turned his back on fine dining, Bech has turned his back on traditional publishing routes and decided to self-publish and curate his own visionary works via the unique masterpiece that is In My Blood.
In My Blood, is set to surprise, excite and entice, as both text and illustrations bring you into the beating heart of a busy restaurant and inside the mind of a passionate chef. In My Blood presents delicate and fine-tuned dishes with a twist - highlighting why this brand of culinary innovation that has made GEIST a destination spot for visitors from around the world.